Sardines à la Ménagère (Sardines, Household Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sardines
- stuffing as for Sardines à la Havraise
- butter
- chopped shallots
- raw mushrooms
- white wine
- lemon juice
- parsley
- chervil
- tarragon
Instructions
- Stuff the sardines as for the « Havraise ».
- Arrange them on a buttered gratin dish sprinkled with chopped shallots.
- Surround them with sliced raw mushrooms, moisten lightly with white wine and sprinkle with melted butter.
- Poach in the oven.
- On serving, add lemon juice and chopped parsley, chervil and tarragon.